Cherry Pistachio Meringue Tart

Cherry Meringue Tart-0050-by Meeta K. Wolff

By Meeta K. Wolff

Prep Time: 45 min

Total Time: 90 minutes

Serves: 6


  • For the shortcrust pastry
  • 225g all-purpose flour
  • 100g butter, cold and diced
  • Pinch of salt
  • For the filling
  • 40g pistachio nuts, toasted
  • 800g sweet cherries, pitted
  • 1 tablespoon brandy
  • 300g caster sugar
  • 2 tablespoons Muscovado sugar
  • 6 egg whites
  • 1 teaspoon white vinegar
  • 1 vanilla bean, seeds scraped


  1. Preheat the oven to 200°C.
  2. For the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  3. Sprinkle in the salt, then add 2-3 tablespoons water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Prick with a fork, then line with baking paper and fill with baking weights or uncooked beans. Bake for 10 minutes. Remove the paper and weights/beans and bake for a further 8-10 minutes until golden.
  4. Place the pitted cherries in a saucepan, sprinkle with 2 tablespoons sugar and drizzle the brandy. On a medium heat bring everything to a boil then reduce to low and gently simmer until thick and syrupy.
  5. Whisk egg whites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar and vanilla seeds, then whisk briefly to combine.
  6. With a slotted spoon spread the cherries on the tart base. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. Alternatively, spoon meringue over cherries.
  7. Place the tart on a baking tray and bake for 10-15 minutes until the meringue tops are golden. Scatter with toasted pistachios. Serve warm or at room temperature.

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